About the Recipe
Swiss Omelette (oh-meh-LET-uh) were a staple in our home growing up in Montreal—a simple, comforting dish that always brought a bit of Switzerland to the table. My mom made them often: golden and soft, sprinkled with cinnamon sugar, or sliced into ribbons and added to broth for Flädli Suppe, a cozy Swiss soup where omelette strips become tender noodles soaking up all that comforting flavor. It was one of those meals that felt like a warm hug on a cold day.
Think of these as the Swiss cousin to crêpes—thicker, eggier, and a bit more rustic. They’re just as versatile, but heartier, with enough substance to stand on their own whether rolled up with something sweet or folded around savory fillings.
Like Spätzli (Spaetzli) or Dampfnudeln, this recipe is a perfect example of the Swiss kitchen at its best: humble ingredients like flour, eggs, and milk coming together to make something deeply satisfying. Whether you serve them sweet, savory, or in soup, Swiss omelettes are an easy, nostalgic favorite that deserves a spot in every cozy kitchen.
Quick & Easy Prep – With just four simple ingredients and no special equipment needed, you can whip up a batch in minutes.
Versatile – Enjoy them sweet with cinnamon sugar or jam, or go savory with cheese, ham, or even sautéed mushrooms.
Delicate Yet Flavorful – Lightly crisp edges with a soft, buttery texture that melts in your mouth.
Great for Leftovers – Slice them into strips to make traditional Swiss-style soup noodles, or store them for quick meals.
What You'll Love
1. How is Swiss Omelette different from a regular omelette? Unlike fluffy egg omelettes, what the Swiss call Omelette is thin and crepe-like, made with flour, milk, egg, and salt rather than just eggs.
2. Can I make these ahead of time? Yes! You can refrigerate them for up to 2 days and reheat them in a pan or microwave. They also freeze well when stacked with parchment paper between each omelette.
3. How do I get the perfect thin texture? Make sure your batter is smooth and slightly runny—if it’s too thick, add a splash of milk. Cook on medium heat and swirl the pan to spread the batter evenly.
4. Can I make this gluten-free? Yes! Try substituting the flour with a gluten-free all-purpose blend for a similar texture.
5. What’s the best way to serve Swiss Omelette? You can enjoy them sweet with cinnamon sugar, jam, or honey, or savory with cheese, ham, or even fresh herbs. You can also cut them into strips and add them to soup for a classic Swiss twist!
Frequently asked Questions
Ingredints Explained
Ingredients
For the batter:
100g flour (¾ cup)
120ml milk (½ cup)
1 egg
Pinch of salt
Preparation
Here are the step-by-step instructions on how to make the perfect Swiss Omelette:
Make the Batter: In a bowl, whisk together the flour and salt. Add the egg and gradually pour in the milk, whisking continuously until you get a smooth, thin batter. Let it rest for 5–10 minutes if you have time (this helps the flour fully hydrate).
Tip: If the batter feels too thick, add a splash of milk to get the right consistency!
Heat the Pan: Lightly grease a non-stick skillet or crêpe pan with a little butter or oil and heat over medium heat.
Cook the Omelette: Pour a small ladleful of batter (about ¼ cup) into the pan, swirling it immediately to spread it into a thin layer. Cook for 1–2 minutes until the bottom is lightly golden.
Flip & Finish: Use a spatula to gently flip the omelette and cook for another 30 seconds to 1 minute on the other side. It should be lightly golden but still soft and pliable.
Serve & Enjoy: Enjoy it sweet (with cinnamon sugar, jam, or honey) or savory (stuffed with cheese, ham, or herbs). For a classic Swiss twist, slice it into thin strips and add it to soup!